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Maca Pumpkin Bread

A moist, warmly spiced vegan and gluten-free pumpkin bread made with pumpkin purée, maple syrup, oat flour, and gelatinized Red Maca powder.

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Crisper air, changing leaves, and earlier sunsets are all signs that autumn has arrived. This vegan and gluten-free Maca pumpkin bread is a delicious way to welcome the season, combining pumpkin, maple syrup, warming spices, and Red Maca in a soft, satisfying loaf.

Pumpkin provides natural flavor, color, and fiber, while Maca adds its distinctive earthy, malty character to the recipe. The result is an easy seasonal bread that works well for breakfast, an afternoon snack, or a simple fall dessert.

Vegan gluten-free pumpkin bread made with Red Maca powder

Vegan Maca Pumpkin Bread

A soft and warmly spiced pumpkin bread made with gluten-free oat flour, almond meal, maple syrup, and gelatinized Red Maca powder.

Recipe Type
Quick Bread
Maca
1 Tbsp.
Diet
Vegan & Gluten-Free
Bake Time
50–60 Minutes

Ingredients

Wet Ingredients

  • 1 cup pumpkin purée
  • 1/4 cup melted coconut oil
  • 1/4 cup + 2 Tbsp. pure maple syrup
  • 1/4 cup + 2 Tbsp. coconut sugar
  • 1 flax egg (1 Tbsp. ground flax + 3 Tbsp. water)
  • 1 tsp. vanilla extract

Dry Ingredients

  • 1 Tbsp. Gelatinized Red Maca Powder
  • 2 cups gluten-free oat flour
  • 1/2 cup almond meal
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt

Instructions

  1. Preheat the oven to 350°F.
  2. In a bowl, mix all of the wet ingredients together. Set aside.
  3. In a separate bowl, combine all of the dry ingredients.
  4. Add the wet ingredients to the dry ingredients and mix until everything is fully incorporated.
  5. Transfer the batter to an oiled loaf pan.
  6. Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Transfer the bread to a cooling rack and allow it to cool completely before slicing.
  8. Slice and enjoy.

Flax egg: To make the flax egg used in this recipe, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water before adding it to the wet ingredients.

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